Tag: paprika

Last week we spent four glorious days in Burlington, Vermont with our family. In addition to hiking, eating, and puzzle-ing, this included one of the most epic LNDPs in which I’ve ever participated. Lesson learned – the power of an LNDP is heightened through 1) a straight T. Swift soundtrack and 2) your mom/mom-in-law.

I also think the universe is trying to tell me something about New England. The Husband and I got caught on “flypocalypse” on our way home – meaning we spent an extra two days in Vermont (there are worse places to be stuck). And…this weekend I head BACK to Vermont for my BFF’s wedding. I’ll just let that marinate.

Given our quick three days at home, not a whole lot of fancy cooking going on in our kitchen this week. I bought some fresh herbs, veggies, and fruit – but other than that, we’re making do with what we have on hand. Like this chicken, inspired by Bon Appetit.

Smoky Chicken Breast with Roasted Vegetables

olive oil (about 1/2 cup)

6 garlic cloves, crushed

1 handful smoked paprika

juice from 1 lemon

1 (small) handful cumin

1 (small) handful crushed red pepper

salt, pepper

1 cup plain Greek yogurt

1 pound chicken breasts

1 can chickpeas, drained

1 container cherry tomatoes

**2-3 portabello mushrooms, sliced (see below)

arugula

1 bunch parsley, chopped

Preheat the oven to 425 degrees F. Mix olive oil through salt/pepper in a small bowl, whisk together. Pour about half of the oil mixture into the yogurt, mix thoroughly, and set aside.

Rub the oil mixture into the chicken on both sides and then place on a baking sheet. Toss the remaining oil with the tomatoes, chickpeas, and mushrooms and spread alongside the chicken. Season again with salt and pepper.

Roast everything for about 20 minutes, or until the chicken is no longer pink. Serve on top of arugula with yogurt and parsley.

The Verdict:

I got creative here with the addition of the mushrooms, but truth be told, this would probably be better without them – the roasting makes them release a lot of liquid, which then means the chickpeas don’t roast quite as well. However, for a one pot meal, this is healthy, tasty, and easy. The yogurt, says the Husband, is key.

Because we tend to have Mexican food fairly often, I keep a lookout for interesting twists. This quick-pickling innovation, from Cooking Light, really is as good (and as quick) as it sounds. Reduce the amount of jalapeño if heat isn’t your thing. But seriously, make these.

Ground Turkey Tostadas with Pickled Onions and Jalapeño

1 thinly sliced red onion, divided

2/3 cup apple cider vinegar

1/4 cup water

1 teaspoon sugar

1/2 teaspoon kosher salt, divided

1 small jalapeño pepper, thinly sliced

olive oil

1 bell pepper, thinly sliced

1 pound lean ground turkey

large handful chili powder

about half handful ground cumin

2-3 cloves minced garlic

small handful smoked paprika

small handful garlic salt

handful pepper

handful crushed red peppers

corn tostadas

to serve:

sour cream, cilantro, cheese, avocado

Combine 1/2 of your sliced onion, vinegar, water, a little bit of sugar, about 1/4 teaspoon salt, and the jalapeño in a small saucepan over high heat. Bring to a simmer and cook for a minute. Remove from heat and place to the side while you make the rest of your meal.

In a large skillet over medium heat, heat olive oil and add the other half of the onion, along with bell pepper. Cook down about 5 minutes, and then add ground turkey and garlic. Break the turkey up and add all of the spices. Cook 5-7 minutes, or until browned.